Root Vegetable Gratin
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 45 minutes
COURSE: Side
In this gratin, a trio of root vegetables — red beets, sweet potatoes, and russet potatoes — are bathed in broth-enriched heavy cream and topped with nutty Gruyère for a hearty side dish. Cubes of butter melt into the gratin as it bakes, adding another rich layer of flavor, and fresh thyme makes the perfect garnish. Don’t forget to remove the foil during the last 10 minutes of baking so the layer of cheese turns irresistibly golden.
Ingredients
- 2 Tbsp olive oil
- 2 large red beets
- 2 sweet potatoes
- 2 russet potatoes
- 1 cup heavy cream
- 1/2 cup broth
- 1 cup grated Gruyère
- 2 Tbsp fresh thyme, minced
- 3 Tbsp butter, cubed
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Prepare a baking dish by coating surface with olive oil.
- Carefully using a mandolin, thinly slice all the vegetables and shingle them in the baking dish.
- Mix cream and broth together and season with salt and pepper. Pour over vegetables and top with gruyere cheese, fresh thyme, and cubed butter. Cover baking dish with aluminum foil and bake for 30 minutes.
- Remove foil and turn oven to 400 degrees and bake an additional 10 minutes until cheese is golden.
- Allow to rest for 10 minutes then serve.
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